Aquafaba is simply amazing (aquafaba means bean water in latin). I wonder who thought of draining a can of chickpeas & using the usually discarded chickpea water to whip it into a foam. Whatever the reason for this ability aquafaba is able to create a sufficiently stable foam that you can use to make meringues (mayonaise, pavlova, marshmallow fluff etc.).

You are probably wondering whether you can taste a difference between meringues made with aquafaba & those made with egg whites.

Well..... The raw meringue does taste a little different as such I tend to put in a bit more flavouring. Anyway it is a moot point if raw meringue is something that you never have tried because you can't/don't eat eggs. As for the cooked aquafaba meringues they may not be as light as ones I make with egg whites but WOW they look & taste like meringues (& from something that we normally throw away).

Bean water - I have used Chickpea water, Red Kidney bean water and Cannellini bean water - they all foam when whisked. Probably any bean water will do the trick although there may be differences in their foaming capability. As the amount of water that you get from a can varies considerably you need to weigh it.

Sugar - Similar to egg white meringues if the sugar can dissolve in the aquafaba you can use it to make meringues. The best results are obtained when the sugar has fully dissolved. I have used caster sugar & brown sugar so far. The amount of sugar you will need is;

At least 1.75 x the weight of the aquafaba

(and probably less than 1.9 x if you want the sugar to dissolve easily)

For example if the chickpea aquafaba weighs 100 g you will need 100 g x 1.75 =175 g of sugar

Start whisking the aquafaba & when it has started to foam gradually add the sugar.

Keep whisking after all the sugar has been added. The length of time needed for whisking will depend on the aquafaba (type of bean & probably brand). Most of mine took ~10 mins. The mixture should be thick & glossy.

Raw meringue can be transferred to the baking trays by using a piping bag + nozzle or dolloping dessert spoonfuls of the mixture.

Transfer trays to oven & bake (dry) them for 1 - 2 hours. The length of time will depend on the size of the meringue. I usually take one meringue out after ~1 hour, wait for it to cool then break it open to see if it needs longer.

When the meringues are dry turn off the oven & leave the trays in there to cool down.